Sour Cream Cookies
INGREDIENTS:
1/2 c Butter 1 1/4 c Sifted flour
1 c Sugar 1 ts Baking powder
1 lg Egg 1/4 ts Salt
1 ts Vanilla 1/3 c Finely chopped pistachios
1/2 c Butter 1 1/4 c Sifted flour
1 c Sugar 1 ts Baking powder
1 lg Egg 1/4 ts Salt
1 ts Vanilla 1/3 c Finely chopped pistachios
The whole kitchen will smell wonderful. These freeze well if tightly wrapped.
In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly.
Preheat oven to 375?. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly.
Bake at 375? for about 5 minutes or until edges start to brown. Remove to wire racks to cool.
Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer
In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly.
Preheat oven to 375?. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly.
Bake at 375? for about 5 minutes or until edges start to brown. Remove to wire racks to cool.
Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer